Alsi ki Pinni

Name: Alsi ki Pinni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Haryanvi
Ingredients: 150 g flaxseed (alsi); 100 g Whole wheat flour; 150 g Ghee; 150 g jaggery, grated; 20 g edible gum (gond); 1 tsp dry ginger powder (sonth); 2 tbsp chopped almonds

Roasted flaxseed ground with wheat flour, ghee and jaggery into dense winter ladoos, once made by grandmothers to fortify the body against the cold, now rarely prepared.

🇮🇳India· Haryana

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8
Difficulty: Medium
Calories: 220 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Kadhai
•Grinder

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 14 g
carbs: 20 g
fibre: 4 g
protein: 4 g
calories: 220 kcal

Instructions

1
Toast the flaxseed in a dry pan on low heat until it crackles and smells nutty. Let it cool, then grind it coarsely.
2
Heat ghee (clarified butter) in a heavy kadhai (deep pan). Stir the wheat flour constantly on low heat until golden and fragrant.
3
If using edible gum, fry it in a little ghee until puffed. Crush it lightly.
4
Add the ground flaxseed to the roasted flour. Mix well over low heat for a few minutes.
5
Take off the heat and let it cool slightly. Stir in the grated jaggery, dry ginger powder and crushed gum thoroughly.
6
While the mixture is still warm, shape it into small round ladoos (sweet balls). Press firmly so they hold together.
7
Top with chopped almonds. Let them cool completely before storing.

Chef's tips

Roast the flaxseed and flour gently on low heat so they do not burn and turn bitter. Shape the pinnis while warm before the mixture hardens.

Ingredient substitutions

jaggery → powdered sugar, though flavour will be milder

Storage

Stores in an airtight container for up to 3 weeks in cool weather.

Reheating

No reheating needed; eaten at room temperature.

Common mistakes to avoid

•Roasting the flaxseed too fast on high heat, which makes it taste bitter and burnt
•Adding jaggery to a very hot mixture, which melts it too much and makes it sticky